Grain salad "Verona" with cucumber, tomato, pepper

Ingredients for 3 servings:

• 250 g spelt
• 750 ml vegetable stock
• 1 bell pepper(s), red or yellow
• 4 tomatoes
• 2 spring onions
• 1 small cucumber(s)
• 1 piece(s) ginger root, small
• 1 bunch of parsley
• 10 mint leaves
• 2 tsp fennel seeds
• 1 lemon(s), juice
• 6 tbsp olive oil
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 25 minutes

Wash the spelt grains under running water. Soak in cold water for 12 hours or overnight. Drain the spelt. Bring the grains and broth to a boil, then cover and simmer over low heat for 45-60 minutes, until the grains are tender but still firm to the bite. Stir occasionally and add more water if necessary. (If you’re in a hurry, you can also use sunflower or bulgur wheat; cook according to the package instructions.) Meanwhile, wash the vegetables. Halve the bell peppers, trim and dice them very finely. Remove the stems from the tomatoes and finely dice the tomatoes. Dice the cucumbers. Finely slice the spring onions. Wash the parsley and mint, shake dry, pick off the leaves and chop finely. Peel the ginger and dice very finely. Finely chop the fennel seeds. Drain the spelt grains, rinse them in cold water and drain well. Add the diced vegetables, herbs, ginger, fennel, lemon juice, and olive oil. Season with salt and pepper and gently toss the salad. Cover and let it rest for a while before serving, sprinkle with freshly ground pepper, and garnish with a parsley leaf. The name “Verona Grain Salad” comes from the fact that I had this salad in Verona at a beautiful, old osteria. Since I couldn’t find the recipe anywhere, after several tests, I’ve now managed to recreate it.